Eggnog

Name: Eggnog
Cuisine: South African
Ingredients: 12 eggs; 300 ml sugar, white; 1 l milk; 2 cinnamon, sticks; 10 ml vanilla essences; 5 ml nutmeg, ground; 2 cans evaporated milk; 250 ml cream; 250 ml milk; 150-200 ml rum, dark; Garnish cinnamon, ground

Shandré Goss-Ross @shandre

Pretoria, Gauteng, South Africa

This #drink was a winner for the festive season. Similar to #eggnog except I cooked the eggs in custard. And what better idea to get the family jolly by giving them some sweet alcohol. #custard

Shandré Goss-Ross @shandre

Pretoria, Gauteng, South Africa

This #drink was a winner for the festive season. Similar to #eggnog except I cooked the eggs in custard. And what better idea to get the family jolly by giving them some sweet alcohol. #custard

Saved

Ingredients

12eggs
300 mlsugar, white
1 lmilk
2cinnamon, sticks
10 mlvanilla essences
5 mlnutmeg, ground
2 cansevaporated milk
250 mlcream
250 mlmilk
150-200 mlrum, dark
Garnish cinnamon, ground

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Steps

1

Whisk eggs and sugar together until it starts to fluff
2

In a pot pour 1l milk and add cinnamon sticks. Heat for 15-20 minutes but do not let it simmer.
3

After infusing the milk bring to a simmer and than take cinnamon sticks out.
4

Take 1/3 of hot milk and temper eggs and sugar mixture. Whisk well
5

Pour eggs mixture back into pot and simmer on low heat while continuously whisking.
6

The custard should reach 73°C. If you don't have a thermometer, the foam should disappear. Dip the back of a spoon into the custard, draw a line with your finger across the spoon. The custard is cooked if the custard doesn't run over the line.
7

Whisk in vanilla and nutmeg. Strain mixture into bowl
8

In another bowl mix evaporated milk, cream and 250ml milk together. Add to custard
9

Cool custard in fridge until ice cold. Add rum to taste. Serve in glasses and sprinkle with ground cinnamon